Will do, thanks. I think the long rest in the barrel did help to produce the notable sweetness (this is batch 3 incidentally). Another analogy is to a Scotch malt, true the grains are different (mostly) but you get a long repose in reused barrels in both cases and the resultant sweetness is not that different. I need to taste it again but it may be that the sweet here is more the pure vanilla type as opposed to the red layer smoky sweetness of a typical bourbon or well-aged rye.

Gary

08-30-2012, 08:21

Smithford

Re: What Rye are you enjoying Summer 2012?

Would love to get my hands on some of that HW. It's on my target list for my next trip to the US.

The rye situation here in Ontario (as Gary can attest to) is dire. There are currently zero straight ryes available for sale here. We got a shipment of Baby Saz in June, but that all got snapped up in just a few weeks. The Ritt BIB sold out months ago. I bunkered a few of each and am rationing them very carefully.

I recently found a bar with Willett 4yo on the shelf. A very unusual find here - it must have been purchased privately by the publican. Quite a delicious pour.